Boneless leg of Lamb is slathered in a Jerk marinade and stuffed with veggies and roasted to make a perfect intimate family lunch this Easter.

And just like that Easter is here, but sadly there’s no mass, no big celebrations, no Easter Egg hunts. With the spread of COVID-19, people have gone into isolation using the internet and video calls to keep in touch with each other.

Typically at this time, I’d be planning a menu and inviting a few people over to feast with us. This time it’s just the four of us inside these four walls. But because times are bleak, it doesn’t mean we have to be dismal, we still have our health and the hope that better times will be here soon.

I realize that supplies at this time are bleak, I had stored a boneless lamb leg in my freezer before this pandemic hit us and I also make and freeze jerk sauce but whatever supplies you can get your hands on wherever you are, you can make it work.

The first thing you need (besides the Lamb of course) is the Jerk sauce or marinade. The recipe to make this is here or you can use storebought but really if you can make it yourself you will achieve the most amazing flavor.

This simple roast is stuffed with veggies and is oven roasted for 45 – 60 mins

https://www.instagram.com/p/B-ivFeGh7pY/

Jerk Lamb Roast

Print Recipe

Ingredients
  

Jerk sauce/marinade

  • 1/2 cup of oil 1/3 cup of vinegar
  • 1/3 cup of soya sauce dark, mushroom flavor
  • 1/4 cup of lime juice
  • 1/2 cup of a freshly squeezed orange preferable Florida oranges
  • 3 teaspoons of Pimento allspice
  • 3 teaspoons of salt or to taste
  • 1 tablespoon of black pepper
  • 1 1/2 tablespoons of brown sugar
  • 1 1/2 teaspoons of cinnamon
  • 1 teaspoon of coriander powder
  • 1/2 teaspoon ground cloves
  • 2 tablespoons of fresh thyme leaves or 3 teaspoons of ground thyme
  • 3 stalks of small spring onions scallions 1/3 cup chopped
  • 2 tablespoons of fresh ginger chopped
  • 1 cup chopped onion
  • 3 large cloves of garlic 1/3 cup peeled
  • 3 scotch bonnet peppers substitute habanero, Jamaican pepper

Lamb

  • Boneless Lamb leg 1.928 kg approx 4.25 lbs
  • Salt
  • 6-8 tbsps Jerk sauce

Stuffing

  • 1/2 cup Onion
  • 3 Garlic cloves sliced
  • 1/4 cup Spring Onion bulbs
  • 1/4 cup diced Carrots
  • 1/4 cup diced Red Peppers
  • 2 tbsps Spring Onion leaves
  • 2 tsps Jerk paste
  • Salt

Extras

  • 3 cloves Garlic sliced in half
  • 1/2 cup sliced Onion
  • 2 cups cubed Potatoes
  • 2 sprigs Thyme
  • 2 – 3 Bay leaves

Instructions
 

  • Prepare the marinade by processing all the ingredients together
  • Open up the lamb roast and use a knife to fan out the meat
  • Add salt and some of the jerk marinade and rub it into the meat on both sides
  • Prepare the filling by heating some oil and sautéing the onion and garlic
  • Add the spring onion bulbs, carrots, red peppers and spring onion leaves
  • Add some salt and the jerk sauce and mix
  • Take it off the heat and also the filling to cool
  • Once cool add some of the filling in the centre and roll the meat
  • Secure with butcher’s twine, this is called trussing, look at the technique in my video
  • Stab the roast with a small knife, and add the slices of garlic in
  • Add this to a preheated oven and add the roast to an oven proof dish
  • Sear on one side and after about 20 mins flip over and sear the other side
  • I’m going to flip it back over and add the bay leaves, thyme, sliced onion, more oil if you need, and stick it back in the oven
  • Cook the Lamb in total for 45 – 60 mins depending on how much you want it cooked